Category Archives: Tasting Notes

The Secrets of Decanting Unlocked

Very often I get questions about decanting wine.  Which wines would benefit from decanting or why would one choose to decant.  This week on Fix.com was a brilliant article written by Zachary Sussman outlining in nice brevity exactly the how, when, and why of decanting.

The link to the complete article is here.

Along with easy to read graphics, the content is clear and to the point delivering everything about decanting that the general consumer would be interested in knowing and understanding.  Needless to say the article covered all the major points that I would have covered with incredibly snazzy graphics which are a bit beyond me at this point (Hey, I’m a winemaker. Not a graphics artist!)

To add a few thoughts however…

1) Decanting is extremely important for older bottles particularly if they have sediment.  The graphic on the article does a great job of explaining how to pour off the sediment.

2) Decanting is critical for young wines that would have otherwise had a long life ahead of them.  We’ll put aside the issue that you are opening a bottle “too early” because it’s up to you when to enjoy your wines.  However decanting, as the article states, “is often necessary to allow the otherwise harsh tannins– the chemical compound found in red wines that gives them their specific grippy, mouth-puckering quality – to round out and become less severe.”

3) An empty bottle of wine can serve as a makeshift decanter in a pinch.  I can’t tell you the number of times I’ve found myself without a decanter at a tasting and used an empty bottle of the same wine instead.  Not as fancy but gets the job done.

Why does all this work you may ask?  A 2012 journal article published in the Journal of Separation Science (Really? There is a whole journal devoted to this?) was able to detect 20 different organic acids and polyphenols in wine that showed different forms after decanting than they had before.  The concentrations of these 20 compounds also decreased after decanting as well.  They also noted that the duration of decanting, temperature, and light intensity would add to the effect of decanting overall.

Long story short? Read the article (Hopefully I haven’t stolen too much of his thunder) and experiment with decanting at home on your next bottle!

Happy Decanting!

Image at top courtesy of Fix.com

 

Vancouver International Wine Festival Observations

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I LOVE Vancouver.  If I had to choose an international city to live in , it would be a toss up between Paris and Vancouver.  I also love talking about wine to people and the Vancouver International Wine Festival gave me the opportunity to do that in such great surroundings.  I learned several amazing things at the festival this past week.

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1) Robert Mondavi is credited with starting the festival.

Many people came up to me to let me know this fact.  He is very well respected here and one person even credited him with being the catalyst for Vancouver’s thriving wine and food scene that is has today. This further cements my belief that Mr. Mondavi was a force to be reckoned with and full of boundless energy and passion for sharing wine with people.  I only hope that I can live up to at least half of that for my career.

2) Canada has some startlingly good wines.

From the austere and crisp Benjamin Bridge sparkling wine (Light and Bubbly) to the ripe and luscious Burrowing Owl Cabernet Franc (Spicy and Smoky) that we had with dinner last night, to the elegant and intense Inniskillin Ice Wine (Sweet and Luscious),  Canada has some amazing wines to offer and we rarely see them in the rest of the world. I find with most countries to which I travel the best wines are the ones that are found domestically and Canada is no different.

3) The Vancouver International Wine Festival is Fantastic!

It is well organized, well run, and has enough representation from all countries that you feel you have indeed sampled a large portion of the world of wine but not so large that one can easily be overwhelmed.  One of my MW study partners, Matt, and I had enough opportunities in between pouring to run around and work on our blind tasting skills with virtually every style of wine we would need in the room.  Ice was never too far away and rinse water was plentiful.  There were enough people emptying spittoons that they never were more than half full at any given time.  This year’s country of focus was Australia and admittedly, while I am not a huge Shiraz fan, the wineries really put on a good showing with lots of Rieslings, Chardonnays, Semillons, Cabernets, and Bordeaux blends to get a good sense of what is going on down under.

There were also non-wine related observations…

4) Leather pants appear to be back in style.

I counted no less than 15 individuals sporting leather pants.  You see one person and you assume they are quirky and perhaps a bit non-conformist.  You see two people, and you think vaguely wonder if it is protection from the still slightly chilly wind.  You see 6 people and you wonder if you missed a fashion article on how the new trend for spring is leather leggings.  You see 15 people and it is pretty certain that the leather pant/legging is here for the season.

5) There are many types of VIWF visitors.

There are those which are jaded and wander the rooms glancing above your heads at the signs, peering over the shoulders at the people currently being served at your table, with a non-interested aloof look that suggests they are wondering what they are doing among the rest of the rabble in the room.  There are the interested tasters who resolutely work the room picking and choosing from the different wines and occasionally asking questions.  There are the people with plans and are on a mission announcing at their arrival that they are ONLY tasting Pinot Noir today! There are the new to wine tasting visitors that don’t realize they are supposed to be spitting and within 20 minutes of the start of the tasting they are already weaving about and you end up spilling wine on them because they can’t hold their glass steady enough and you are trying to pour the smallest amount possible without looking like you are trying not to serve them.  There are other winery representatives, taking a break from their own booths to tour around the room. Then there are my personal favorites, the avid enthusiasts, that have great questions and generally will come with one to 3 other avid enthusiasts.  Once these types find out one is a winemaker, you’d best be on your top game! “How do you know when to pull a wine out of barrel?” “What is the meaning of neutral oak?” “What’s the difference between Napa Valley and Carneros?” “What process do you use to determine your blends?”  I love these folks.  It makes my time at the table very exciting.

I loved my time in Vancouver this week and it was a fitting finale to my time as the red winemaker for Robert Mondavi.  At the end of this week, my family, and I are driving out of Napa bound for New York.  I can’t believe it has gone by so quickly!  Don’t worry though.  I still have plenty of blogging left in me!  Stay tuned for next Monday!

Wandering Through Germany: Part 3 – Mosel

Our final stop in Germany was, of course, the Mosel. None of the pictures prepared me for the sheer beauty of these vineyards. Steep slopes dug into rock with little but rock for soils in the best sites. Iconic German architecture reminiscent of Oktoberfest in quaint villages tucked along the stunning, swiftly flowing river was a sight to behold.

Website size Mosel Pic

Our first stop was to Weingut Willi Schafer, an unassuming building tucked away in a relatively residential looking villiage, where we were hosted by Andrea Schafer. We tasted several bottled wines first then toured the cellars afterwards to taste the most recent vintage.

2004 Graacher Domprobst Riesling Spätlese – Stone and Chalk

All flinty and minerally with a linear palate that is weighty and lean at the same time. Lemon lime fruit and a hint of white flowers with 70g/L residual sugar cut through with racing acidity.

2012 Graacher Domprobst Riesling Spätlese – Zesty and Fruity

Warmer fruit than the 2004 with fresh apricot, lime zest but continuing with minerality on the palate, 70 g/L residual sugar and racing acidity.

Andrea told us that the most recent vintage (2013) was more suited for the off-dry style due to a high level of botrytis influence. “We make the wines but nature decides what style we will make.” They try to interrupt the fermentation at the right time to achieve the proper balance in the wines. “When you have too much sugar you lose the elegance and the terrior.” We asked for her interpretation of the different styles of Riesling and she gave us the following.

Kabinett – Light and fresh in style with less richness than Spätlese.

Auslese – More honeyed notes and a very rich style.

Spätlese – A lighter more spritzy style than Auslese but with extra richness and depth above Kabinett.

There were two top highlights of my trip to Germany.  The first was an amazing dinner with Dr. Uli Fischer of the Neustadt Research Institute with awesome food and conversation that ranged far beyond wine to economics, philosophy, sports, politics, religion, and every other topic under the sun.

Our next stop in the Mosel was definitively the other top moment.  We were treated to a personal tour of Weingut Dr. Loosen with Ernie Loosen.Dr. Loosen Arch

 He first took us for a quick jaunt around their vineyards in his Range Rover. They own 10 hectares split into 184 different parcels, the smallest of which is 15 vines. This is of course thanks to the Napoleonic code that affected both Germany and Burgundy very similarly. The government in Germany, however, is trying to remedy the situation by introducing a “reorganization”. They are killing several birds with one stone in typically efficient German fashion. Each vineyard involved must have buy in by a majority of the owners of the vines. The owners agree to give up a maximum of 10% of their land to the government to build roads to traverse the steep slopes for machinery to be more easily moved about. The government builds the roads and regrades the slopes to allow for mechanization with crawlers. Each of the owners then gets a consolidated section of the slope equal to 90% of the number of vines they owned prior to the consolidation. The upside is the vines are now all together rather than spread out over the slope and are able to be mechanized to some extent. The un-reorganized slopestake 2-3,000 manhours per ha and the reorganized slopes take 1/3 of that time. The downside is that it is expensive costing $30-40,000 for the vines however the government is subsidizing this and offers the ability for the owners to pay the balance with a 10 year interest free note which is held by the government itself. With a labor shortage being the biggest problem in the Mosel any level of mechanization is helpful. It takes a single crew a full day to pick the equivalent of 1.5 acres because of the treacherous slopes. Standing on top of them I wondered why anyone would be willing to haul grapes up and down them.  Another downside? How can you be sure the vineyard will not be changed?  Ernie assures us that not all slopes will go through with this plan just for this reason but it is a huge undertaking for those that have.

Website size NC and Ernie Loosen

After our vineyard tour we went back to the tasting room and went through several amazing wines.

Dr Loosen 2012 Riesling Trocken Blauschiefer (Blue Slate) – Zesty and Fruity

Very elegant and fruity with a subtle minerality. Flavors of white peach and apple with zesty linear acid. Fermented with indigenous yeast in a 1000 Liter Füder with 12-24 months on lees.

Dr Loosen 2012 Riesling Troken Rotschiefer (Red Slate) – Zesty and Fruity

More spicy and floral, almost Gewurztraminer like with fresh acid and a rich palate balanced by a steely mineral backbone.

Ernie stated that these two wines needed lots of air to show their best and generally needed to be open for 3 days to fully experience the flavors.

He is also working on lots of different winemaking techniques in the winery such as extended lees contact as well as different types of fermentation vessels. He offered as an example where after the 3rd century the Romans switched to oak barrels for fermentation because they showed better quality than the amphoras. “We need to learn the old ways so we can make them better” when talking about reviewing ancient winemaking practices.

Erdener Pralat Wines

Dr Loosen 2011 Erdener Prälat Riesling Alte Reben Reserve– Unbelievably Unique

Fruit from 120 year old vines planted on a steep, rocky red slate filled, southern facing slope of the Mosel fermented in neutral oak and aged on lees for 12 months. This wine is highly complex with intense aromas of white flowers, peaches, and slate with a rich sweet profile with enough acid for a dry finish. The palate brings spiciness reminiscent of pepper and cinnamon with intense weight. GO FIND IT!!! It’s amazing and a wine which every winelover should experience once at least!

Dr Loosen 2011 Erdener Prälat Riesling Alte Reben – Zesty and Fruity

Restrained nose with flavors melon and tropical fruit with all the richness on the palate of the sweeter translation above. The finish brings more mineral characters and additional tropical fruit notes with slightly less spicy intensity than the reserve.

Dr Loosen 2012 Erdener Prälat Riesling Auslese (Gold Capsule) – Zesty and Fruity

Amazing intensity for fruit with pineapple, melon, grapefruit, and honey complemented by an equally intense rich palate which is weighty and long. It is sweet at 110g/L but is easily balanced by the zesty 9 g/L of acidity!

All in all it was an amazing day and a fitting end to a whirlwind trip through Germany’s three wine regions. I can’t wait to go back to spend more time getting to know the wines and the people who make them.

Mosel Vines Website size